Book digitized by Google from the library of Harvard University and uploaded to the Internet Archive by user tpb.

xvi, 474, 2 unnumbered pages, 42 unnumbered leaves of plates (2 double leaves) : 25 cm

Soyer presents a history of food focusing on the table of classical antiquity and food in ancient times: agriculture, milling, recipes, mythological origin, ingredients, utensils, exotic dishes, dining habits and customs, and spices and seasonings

First American edition of a work originally published the same year in London

Actually written by a Frenchman, Adolphe Duhart-Fauvet, who sold it to Soyer to translate and complete. Soyer completed and published the work under his own name. Consult Cowen, Ruth. Relish : the extraordinary life of Alexis Soyer, Victorian celebrity chef

Blue cloth binding, with gilt designs on covers and spine; gilt spine title. Title printed in black and gold. Plates with guardsheets

Front cover design stamped in gilt: Knights & Co

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Includes publisher's advertisements

Includes blank pages for notes and recipes

Some recipes include wine or liquor as ingredients

"Works by A. Soyer": pages 471-475

"Note by the author" (page 476) adds information on Garum and Muria in the text on pages 269

"Errata": page 470

"Table of references to ancient and modern writers": pages 413-443

Includes index

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